Description
Once, long ago, I was just going to cook the Basil Panna cotta and lamented friend, that I can not buy a green Basil. To which she replied: "You definitely have to prepare because I tried Basil ice cream, and it's bonkers!!!" This is verbatim) Panna Cota did not disappoint, but the thought of ice cream I had. Recipe for Basil ice cream I did not find, decided to prepare a classic recipe of Gelato with the addition of Basil. What can I say... friend was right! Svetlana Markov is dedicated)
Ingredients
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Milk
200 ml
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Cream
300 ml
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Brown sugar
70 g
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Basil
25 g
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Yolk egg
4 piece
Cooking
Basil leaves grind in a blender with half the sugar and a small amount of milk.
Mix in a saucepan the cream, milk and chopped Basil and put it on the stove on medium heat. The mixture must be heated almost to a boil, stir periodically.
At the same time start to pound yolks with sugar.
Yolks brighten and increase in volume. Pour about half the hot Basil milk, still whisking. Pour the mixture back into the pan and cook until thick over medium heat, stirring constantly.
Pour the mixture back into the pan and cook until thick on low heat, stirring constantly, to 82 degrees. If there is no thermometer, you do such a test here. If we draw a line on the blade with a cream, it does not disappear.
Now pour the cream into another container, cover with film contact and cool. If you have a freezer, then cook it according to instructions. If not, no problem, put the cream in the freezer (preferably in a metal pot) with intervals of 20 minutes stir. I sincerely advise you to try this ice cream, despite the freezing weather. For me it's a real taste of summer!
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